000			02918cam a22004454i 4500
005			20211104142134.0
008			050714s2004 paua 001 0 eng d
010			_a 2004011270
011			_aBIB MATCHES WORLDCAT
020			_a1579547249 _qalk. paper
020			_a9781579547240 _qalk. paper
035			_a(ATU)b10998536
035			_a(DLC) 2004011270
035			_a(OCoLC)55475099
040			_aDLC _beng _erda _dATU
042			_apcc
043			_ae-it---
050	0	0	_aTX803.B4 _bB37 2004
082	0	0	_a641.65650945 _222
100	1		_aBarrett, Judith, _d1948- _eauthor. _9421917
245	1	0	_aFagioli : _bthe bean cuisine of Italy / _cJudith Barrett.
264		1	_a[Emmaus, Pa.] : _bRodale, _c[2004]
264		4	_c©2004
300			_a273 pages : _bcolour illustrations ; _c16 x 24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIllustrations on lining papers.
500			_aIncludes index.
520			_a"From thick, rich minestrone with beans and vegetables, to delectable chickpea fritters, here are 124 easy-to-prepare, delicious, authentic favorites-in the only cookbook devoted solely to the glories of Italian bean cookery Satisfying, nutritious, wonderfully adaptable, and one of the least expensive forms of protein, beans are an integral part of the cuisines of cultures all over the globe. This is especially true in Italy today, where you can find hundreds of bean recipes from nearly every region and where, for most families, eating beans is as fundamental as eating pasta. In Fagioli, the co-author of the best-selling cookbook Risotto celebrates the bean cuisine of Italy in all its splendid variety and versatility. Here you will find: - Bean Basics-everything you need to know to cook and enjoy beans, including a guide to the most common beans in Italy and their American counterparts- Ingredient Guide-information on the special Italian or hard-to-find ingredients, what they are, and how you can purchase them through mail-order and online resources-?124 authentic dishes-both traditional and new-providing flavorful and creative ways to prepare beans: in antipasti and salads; in soups; with grains including polenta, barley, and faro; with pasta; and in hearty entrees prepared with meats, including sausages, game, beef, lamb, and pork."--Publisher description.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking (Beans) _9316108
650		0	_aBeans _zItaly _9661197
650		0	_aCooking, Italian _9316077
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/hol058/2004011270.html
907			_a.b10998536 _b10-06-19 _c27-10-15
998			_a(3)b _a(3)c _b06-04-16 _cm _da _feng _gpau _h0
945			_a641.65650945 BAR _g1 _iA414289B _j0 _lcmain _o- _p$33.34 _q- _r- _s- _t0 _u2 _v0 _w0 _x0 _y.i12236081 _z29-10-15
942			_cB
999			_c1158689 _d1158689